0:00:03 > 0:00:07We've travelled the world and eaten everywhere from roadside bars
0:00:07 > 0:00:10to restaurants with Michelin stars.
0:00:10 > 0:00:14But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:17Coming into a warm kitchen
0:00:17 > 0:00:22filled with the aroma of a tasty meal bubbling away -
0:00:22 > 0:00:24it's one of life's great pleasures.
0:00:24 > 0:00:26There's nothing like comfort food
0:00:26 > 0:00:28to put a smile on your face.
0:00:37 > 0:00:40Today, dishes to warm the cockles.
0:00:41 > 0:00:43Just what you need for a cosy supper.
0:00:47 > 0:00:49Cosy takes many forms, doesn't it?
0:00:49 > 0:00:51It does, and a pork shoulder is one of those forms.
0:00:51 > 0:00:56It's cosy, and two chums cooking in a kitchen, it's all...cosy.
0:00:56 > 0:00:59It's cosy!
0:00:59 > 0:01:02This brings light, brings spice,
0:01:02 > 0:01:05brings flavour into your everyday life.
0:01:05 > 0:01:07It's an Indonesian pork stew.
0:01:12 > 0:01:14It starts with pork shoulder.
0:01:14 > 0:01:20I simply have taken the fat off, and I'm going to dice the pork - simple.
0:01:20 > 0:01:22I'm going to do a dry spice mix,
0:01:22 > 0:01:25which Si is going to rub into his pork before it's cooked.
0:01:25 > 0:01:29So, half a teaspoon of cosy dry ginger.
0:01:30 > 0:01:34Another cosy thing, coriander - ground coriander.
0:01:34 > 0:01:36A big teaspoon of that.
0:01:38 > 0:01:41Some cinnamon, just a quarter of a teaspoon.
0:01:41 > 0:01:42We don't want it to taste like apple pie.
0:01:42 > 0:01:46And for a bit of fire, half a teaspoon of cracked black pepper.
0:01:47 > 0:01:52And just mix that up, and this just lights the fire a bit.
0:01:52 > 0:01:53And everybody needs that fire lit
0:01:53 > 0:01:57- once in a while, don't they, Dave? - Yeah.
0:01:57 > 0:01:59Si, there's your powders.
0:02:01 > 0:02:04And, meanwhile, I'm just going to slice and saute off
0:02:04 > 0:02:07some shallots till they're soft. So, I've got some veggie oil.
0:02:08 > 0:02:10I tell you, this pork shoulder,
0:02:10 > 0:02:13it has a texture that really suits this dish perfectly.
0:02:13 > 0:02:17So, this is Dave's spice mix.
0:02:17 > 0:02:18Oof!
0:02:25 > 0:02:29Because this is a cosy, rich Indonesian dish,
0:02:29 > 0:02:31we've got a lot of firepower in the flavour.
0:02:31 > 0:02:33- Oh, haven't we? - Four cloves of garlic.
0:02:33 > 0:02:36- Exocet in her sails. - The garlic mustn't burn.
0:02:36 > 0:02:39Don't burn the garlic, because it'll turn bitter and that's not good.
0:02:44 > 0:02:45Ginger.
0:02:45 > 0:02:47This is a good tip, this.
0:02:47 > 0:02:50How often have you sat with a knife and tried to whittle your way around
0:02:50 > 0:02:54it? Nice piece of ginger, just get a spoon and that skin just falls off.
0:02:54 > 0:02:58You will never struggle with ginger again if you have a teaspoon.
0:02:59 > 0:03:02And ginger's very good, it warms your blood.
0:03:02 > 0:03:07If you're at home with a cold, this is the dish for you.
0:03:07 > 0:03:08Now, we'll just grate this ginger in.
0:03:08 > 0:03:12And ginger is particularly important in this dish - it's lovely.
0:03:12 > 0:03:13And, also, when you grate it,
0:03:13 > 0:03:16the fibrous bits, they tend to get left behind.
0:03:16 > 0:03:20- Yes.- You've just got the nice juice and the flavour.
0:03:21 > 0:03:24- Mm, that smells good. - Beautiful, isn't it?
0:03:25 > 0:03:28Now, chillies. These are bird's-eye chillies.
0:03:28 > 0:03:30You can be as cosy as you like with chilli.
0:03:30 > 0:03:33With four of these little beauties, it's going to be quite spicy.
0:03:33 > 0:03:37Now, if you want to reduce the heat, take the seeds out.
0:03:38 > 0:03:41If you like chillies, put loads in. If you don't, don't.
0:03:42 > 0:03:44Right, time for Mr Pig.
0:03:44 > 0:03:46- Look at that.- Beautiful.
0:03:46 > 0:03:50You might look at that and think, "By heck, that's a dry old affair,
0:03:50 > 0:03:51"where's the gravy?"
0:03:51 > 0:03:56We'll do that now. I've got half a litre of good stock.
0:03:56 > 0:03:58Beef, chicken - it'll do.
0:03:58 > 0:04:02Ketjap manis - very, very Indonesian.
0:04:02 > 0:04:06Now, we want four big spoons of this, so that's kind of quite sweet.
0:04:06 > 0:04:09Now, we've got the soy, which is salt.
0:04:09 > 0:04:11We want two of this.
0:04:12 > 0:04:16And now we want the bitter, good old tamarind.
0:04:16 > 0:04:19The citrus, this is the hit. THEY MAKE KISSING NOISES
0:04:19 > 0:04:21It makes you do this, tamarind.
0:04:21 > 0:04:24Tamarind does this. It's one of those things.
0:04:24 > 0:04:26You can buy the paste ready done,
0:04:26 > 0:04:29it's a bit of a bore to make your own.
0:04:29 > 0:04:33We pour this onto this mix, and just let it cook for as long as it takes.
0:04:33 > 0:04:35- About an hour and a half. - Yeah, that.
0:04:37 > 0:04:38It's fireside in a pan.
0:04:38 > 0:04:41I mean, it's worth buying a Labrador for so you can take it for a walk
0:04:41 > 0:04:43in the woods to get proper frozen.
0:04:43 > 0:04:47So, bring to a gentle simmer, then what will happen is, as the gravy
0:04:47 > 0:04:51reduces, the moisture comes out, the flavours start to intensify,
0:04:51 > 0:04:53it goes a very dark colour.
0:04:53 > 0:04:54It's lovely.
0:05:05 > 0:05:09After about 20 minutes, I took the lid off and look at it now.
0:05:09 > 0:05:12All of those flavours have intensified.
0:05:12 > 0:05:14They've got bigger, they've got bolder,
0:05:14 > 0:05:19they've got cosier, and that is about ready to eat.
0:05:19 > 0:05:20However, we need... Mr Myers...
0:05:20 > 0:05:23Well, we're going to have a nice, crispy topping.
0:05:23 > 0:05:25It's a bit like when you do daal,
0:05:25 > 0:05:26you get the crispy onions on the top,
0:05:26 > 0:05:29we're going to do the same thing with this,
0:05:29 > 0:05:32but with crispy shallots and more bird's-eye chillies.
0:05:32 > 0:05:34In Eastern food, this is called tempering, isn't it?
0:05:34 > 0:05:37- It is.- It is a blanket of flavour.
0:05:38 > 0:05:40It is a poncho of passion.
0:05:41 > 0:05:43It is a cushion
0:05:43 > 0:05:44of comfort.
0:05:46 > 0:05:47Right, chillies.
0:05:49 > 0:05:50A bit of salt.
0:05:51 > 0:05:53And they go very, very golden.
0:06:02 > 0:06:04- They're lush, aren't they? - Absolutely perfect.
0:06:04 > 0:06:06That's what we're after.
0:06:07 > 0:06:10- Oh, you can hear them, can't you? - Yeah.- Listen, listen.
0:06:10 > 0:06:12METALLIC RUSTLE
0:06:13 > 0:06:14See, they're crispy.
0:06:18 > 0:06:21- Look at this, mate.- That looks brilliant, doesn't it?
0:06:21 > 0:06:23Aww.
0:06:24 > 0:06:26Just a few crispy onions.
0:06:29 > 0:06:30Beautiful.
0:06:33 > 0:06:35Curry's cosy.
0:06:35 > 0:06:37It's warm, it's embracing,
0:06:37 > 0:06:43it's satisfying and this is rich, unctuous and, I suspect, very tasty.
0:06:43 > 0:06:45I tell you what, it's flaming hot.
0:06:46 > 0:06:49It's soft, it's tender.
0:06:49 > 0:06:52- You know, the onions on the top?- Mm. - They're far more than decoration,
0:06:52 > 0:06:54- aren't they?- Yeah. - You get another layer of flavour.
0:06:54 > 0:06:56It is, it's great.
0:06:56 > 0:06:59- That's...- It's proper fireside food. - Mm-hmm.
0:06:59 > 0:07:00- That's a keeper.- Yeah.
0:07:00 > 0:07:02It's a onesie of a dish.
0:07:02 > 0:07:05Talking of which, I'm going to put mine on.
0:07:07 > 0:07:08Have you ever seen the Teletubbies?
0:07:08 > 0:07:10That's all I'm saying.
0:07:27 > 0:07:31Nothing beats home-made comfort food but, every now and then,
0:07:31 > 0:07:34it's nice to have someone else cook for you.
0:07:34 > 0:07:35Thankfully, all over the country,
0:07:35 > 0:07:38there are tasty places that make us feel
0:07:38 > 0:07:41right at home and keep enticing us back.
0:07:43 > 0:07:46The Rectory Farm Tearooms is a working farm in Cornwall
0:07:46 > 0:07:48and it's also a tearooms,
0:07:48 > 0:07:50but it's not just a business, it is a family home,
0:07:50 > 0:07:53which I think people really love.
0:07:53 > 0:07:56We're really close to the South West Coast Path.
0:07:58 > 0:08:01It's great because you get the ramblers coming in.
0:08:01 > 0:08:05If it's hot, they're absolutely dying for something to drink,
0:08:05 > 0:08:07and if it's cold and wet, then they want to come and have a bit of
0:08:07 > 0:08:08a warm up and a dry up
0:08:08 > 0:08:12and some nice, warm food to get them on their way again.
0:08:14 > 0:08:17And we also get a lot of customers that have been coming for many,
0:08:17 > 0:08:18many years.
0:08:20 > 0:08:24It's just a thoroughly nice place to come and spend a lunchtime.
0:08:24 > 0:08:27We combine it with going for a nice walk on the cliff,
0:08:27 > 0:08:32because we eat so many cakes and goodies here we have to walk it off.
0:08:32 > 0:08:34They're just delicious.
0:08:34 > 0:08:37Have you seen this one? I mean, just look at it.
0:08:42 > 0:08:45I believe in just serving good, traditional food,
0:08:45 > 0:08:49which is home-made here using recipes that have been passed down
0:08:49 > 0:08:52through the family. And I think people just love that.
0:08:53 > 0:08:56I might be a little bit old-fashioned, I don't know,
0:08:56 > 0:08:57but I don't really care,
0:08:57 > 0:08:59because it's what I'm about and what I want to do.
0:09:07 > 0:09:10This is Vera, my lovely mother-in-law.
0:09:10 > 0:09:11- Well, thanks.- Yeah!
0:09:11 > 0:09:14Who started this whole business 60...
0:09:14 > 0:09:17- 64 years.- ..64 years ago.
0:09:17 > 0:09:22We came to the farm in 1951, and the elderly lady from whom we bought the
0:09:22 > 0:09:25farm, if anybody knocked on the door and said, "Is there anywhere I can
0:09:25 > 0:09:28"get a cup of tea?", she used to do it for them, so I thought,
0:09:28 > 0:09:31"Well, this is something I perhaps could do,"
0:09:31 > 0:09:35and I started the tearoom really to supplement the farm's income.
0:09:36 > 0:09:38So, what did you have on the menu when you first started?
0:09:38 > 0:09:43Coffee, cake, cream teas, of course, being in Cornwall. Definitely...
0:09:43 > 0:09:45The jam on the bottom and the cream on the top.
0:09:45 > 0:09:48..with the jam on the bottom and the cream on the top, yes.
0:09:48 > 0:09:50Oh, my God, they look delicious.
0:09:50 > 0:09:52The scones, it's a secret family recipe,
0:09:52 > 0:09:57so nobody other than myself and my mother-in-law know the recipe.
0:09:57 > 0:09:59Where did the scone recipe actually originate?
0:09:59 > 0:10:03Well, it was from, I think, loosely, from my best friend's mother.
0:10:03 > 0:10:05Look at that, that's good, isn't it?
0:10:05 > 0:10:08We're going to have to sort of, like, write it down and put it into
0:10:08 > 0:10:10a safe box somewhere for the next generation.
0:10:10 > 0:10:13How do I get this in my mouth without making a mess?!
0:10:13 > 0:10:15Keeps us quiet, doesn't it?
0:10:15 > 0:10:18I want people to come here as a destination,
0:10:18 > 0:10:21it's somewhere they know they can come and get a really good lunch or
0:10:21 > 0:10:26a proper Cornish cream tea, lovely home-made cakes, but I don't know,
0:10:26 > 0:10:29who knows for the future, because I've got three sons.
0:10:29 > 0:10:31Um, hoping that one of them maybe
0:10:31 > 0:10:34would like to take over the tearooms,
0:10:34 > 0:10:37and keep it going for another 60 years, who knows?
0:10:57 > 0:10:59- You do wets, I do drys? - I think so.
0:11:01 > 0:11:05I'm going to start by putting some butter into the pan and, just over a
0:11:05 > 0:11:08relatively low heat, I'm going to let that melt.
0:11:08 > 0:11:11And I'm going to start by sieving the flour.
0:11:11 > 0:11:15The one thing you could do is take out 50g of flour and replace it
0:11:15 > 0:11:19with 50g of cocoa, and then you would have a little bit of chocolate
0:11:19 > 0:11:21in your gingerbread as well.
0:11:22 > 0:11:26Butter's melted, mate, I'm just going to put some Muscovado sugar
0:11:26 > 0:11:28- in there.- From the West Indies.
0:11:28 > 0:11:30And this...
0:11:30 > 0:11:32I think it's from Leeds.
0:11:32 > 0:11:34HE LAUGHS This is golden syrup!
0:11:37 > 0:11:39This is black treacle, and as we all know,
0:11:39 > 0:11:43it's always difficult to get out the tin, so what you do is,
0:11:43 > 0:11:46you heat it up in a little bit of water and, then, watch.
0:11:49 > 0:11:52You can't have gingerbread...
0:11:53 > 0:11:56..without black treacle.
0:11:57 > 0:12:00Melt everything together over a gentle heat.
0:12:01 > 0:12:03Right, the spices.
0:12:03 > 0:12:07I feel like a doctor with me spice chest, but that's what it is.
0:12:07 > 0:12:08I'm Doctor Cosy.
0:12:11 > 0:12:12Two big tablespoons
0:12:13 > 0:12:15of ground ginger.
0:12:15 > 0:12:18To keep up the heat, I'm going to put some chilli powder in.
0:12:18 > 0:12:21We've got a generous half teaspoon.
0:12:21 > 0:12:24Half a teaspoon of allspice.
0:12:24 > 0:12:26It always makes me think of Christmas.
0:12:26 > 0:12:28A pinch of powdered mace.
0:12:28 > 0:12:33Mace is the husk of nutmeg, and it's a really nice old-fashioned spice.
0:12:33 > 0:12:36And, lastly, half a teaspoon of cinnamon.
0:12:36 > 0:12:40When we said it's a spiced gingerbread,
0:12:40 > 0:12:42it's a spiced gingerbread.
0:12:42 > 0:12:46We want flavours that embrace the giving in a cuddle.
0:12:46 > 0:12:49- It's indulgence, that's what it is. - It is indulgence.
0:12:49 > 0:12:53And, every now and then, a bit of indulgence does you good.
0:12:53 > 0:12:57Now, what we need to do is to work on the wets.
0:12:57 > 0:12:59I've got some milk.
0:12:59 > 0:13:02Into that, I'm going to break two eggs.
0:13:02 > 0:13:05Now, the milk and the eggs goes into here,
0:13:05 > 0:13:10so what's important is that once the sugars have melted together,
0:13:10 > 0:13:12you take it off the heat.
0:13:12 > 0:13:16- Because what we don't want to do is...- Scramble the eggs.
0:13:16 > 0:13:20Add one teaspoon of bicarbonate of soda,
0:13:20 > 0:13:23because we want a bit of levity in the cake.
0:13:23 > 0:13:24And give that a swizzle.
0:13:28 > 0:13:29- Mr King?- Yes, sir?
0:13:31 > 0:13:34We always say that with baking there's a bit of alchemy,
0:13:34 > 0:13:38there's a bit of chemistry. This could be the DNA of cosy.
0:13:38 > 0:13:41- I think you might be right, you know, Dave.- Yeah, yeah.
0:13:42 > 0:13:44Can I have your stem ginger?
0:13:44 > 0:13:47- Yeah, absolutely, mate.- I'm just going to chop this up, because we
0:13:47 > 0:13:49want these little nuggets of flavour
0:13:49 > 0:13:53to burst in your mouth when you bite into the cake.
0:13:57 > 0:14:00Gradually add the contents of the saucepan to the flour,
0:14:00 > 0:14:03making sure everything is well combined.
0:14:03 > 0:14:06You'll end up with a very wet, pourable batter.
0:14:11 > 0:14:13It's like cake central heating, this.
0:14:13 > 0:14:14It is! It is.
0:14:14 > 0:14:19And on freezing, wet, cold winter days,
0:14:19 > 0:14:21- with that and a hot cup of tea. - Oh, aye.
0:14:22 > 0:14:24It's like little kernels of amber, isn't it?
0:14:31 > 0:14:32Beautiful.
0:14:36 > 0:14:37Give it a stir.
0:14:38 > 0:14:40With all that beautiful stem ginger in.
0:14:41 > 0:14:46And gingerbread, it's always done in a square tin.
0:14:46 > 0:14:48Think, like, a brownie on steroids.
0:14:54 > 0:14:55This will rise up,
0:14:55 > 0:14:59so don't worry if you think it looks a little bit kind of frugal.
0:14:59 > 0:15:02With the baking powder, it will have a bit of oomph.
0:15:02 > 0:15:04Hoo-hoo-hoo!
0:15:04 > 0:15:08I remember me Aunt Hild used to make fabulous gingerbread, and she used
0:15:08 > 0:15:11to serve it and you used to have it with your tea on a Sunday...
0:15:11 > 0:15:14- Aye.- ..with a really, really strong Cheddar.
0:15:14 > 0:15:17- Gingerbread and cheese?- Gingerbread and cheese, try it, it's brilliant.
0:15:17 > 0:15:18- I think we should.- Yeah.
0:15:18 > 0:15:21Right, now we pop that into a preheated oven,
0:15:21 > 0:15:24170 degrees Celsius
0:15:24 > 0:15:26for between 45 minutes and an hour,
0:15:26 > 0:15:29but, remember, we still want it slightly sticky.
0:15:29 > 0:15:32Mm. I think I'll go for a lie down.
0:15:46 > 0:15:50Cool in the tin for half an hour, then turn out onto a rack.
0:15:51 > 0:15:54- There's nothing better, is there? - Look at that, that is a sticky cake.
0:15:54 > 0:15:58But I think we can make it even stickier.
0:15:58 > 0:16:00We've got some more syrup.
0:16:00 > 0:16:02Oh, go on, mate, go on.
0:16:02 > 0:16:04It's like varnishing a table, isn't it?
0:16:07 > 0:16:11With a pot of tea and, as Mr King suggests,
0:16:11 > 0:16:13a knob of cheese.
0:16:13 > 0:16:16Now that is how gingerbread should be.
0:16:20 > 0:16:22Oh, mate, that is epic.
0:16:23 > 0:16:27The thing is, it's just that little bit nicer because of all the spice.
0:16:27 > 0:16:30There are so many flavours going on there.
0:16:30 > 0:16:35Actually, what is lovely, it's a very light and airy cake as well.
0:16:35 > 0:16:37Bit of mousetrap.
0:16:39 > 0:16:41What do you think?
0:16:43 > 0:16:45- It works, doesn't it?- Oh, yeah.
0:16:47 > 0:16:50- I'll never eat me gingerbread without cheese again.- Mm.
0:16:50 > 0:16:52Mm!
0:16:52 > 0:16:56- Tea as well! Oh! I'm in heaven. - I am, too.
0:16:59 > 0:17:03Remember, cosy is because you can, not because you need it.
0:17:09 > 0:17:12Every dish tells a story.
0:17:12 > 0:17:14It may be about the ingredients that define it,
0:17:14 > 0:17:16the memories it evokes
0:17:16 > 0:17:18or the people who created it.
0:17:19 > 0:17:24This is the story of Geraldo Santaniello's spaghetti Bolognese.
0:17:27 > 0:17:29I'm Geraldo Santaniello.
0:17:29 > 0:17:33I'm a second-generation Italian living here in Bedford.
0:17:35 > 0:17:37And I run an Italian pizzeria.
0:17:37 > 0:17:41I can still just about make pizzas, but I'm increasingly taking a
0:17:41 > 0:17:43back-seat, it's a bit too hard.
0:17:45 > 0:17:47I prefer to tell other people how to do it.
0:17:50 > 0:17:53My father used to dream of owning a restaurant.
0:17:53 > 0:17:56It's like a link to where we're from and what we are.
0:17:59 > 0:18:02Bedford is the hometown of the biggest Italian community
0:18:02 > 0:18:03in this country.
0:18:04 > 0:18:06My father came over to Bedford
0:18:06 > 0:18:10in the early '50s to work as a labourer in the brick factories.
0:18:12 > 0:18:14We've come over to Stewartby
0:18:14 > 0:18:17to have a look at where my father and his fellow
0:18:17 > 0:18:22Italian colleagues used to work, and it's bringing back some fantastic
0:18:22 > 0:18:24memories for me, because I used to come here occasionally
0:18:24 > 0:18:26as a child to see what was going on.
0:18:30 > 0:18:33He and many others were recruited in Naples, Napoli,
0:18:33 > 0:18:36and it was just a case of fate.
0:18:36 > 0:18:40There were three queues, one for Brazil, one for Venezuela,
0:18:40 > 0:18:41one for Bedford,
0:18:41 > 0:18:44and my father just happened to be in the Bedford queue.
0:18:44 > 0:18:45And before he knew it,
0:18:45 > 0:18:48he was coming to England and that is the beginning of
0:18:48 > 0:18:50this wonderful story, really.
0:18:56 > 0:19:00Food is a fundamental ingredient in our way of life, because every time
0:19:00 > 0:19:04that we're able to, we get together as a family, and food is the key
0:19:04 > 0:19:07that bonds us together.
0:19:11 > 0:19:14We've always cooked spaghetti Bolognese. My wife cooks it,
0:19:14 > 0:19:17my mother before her cooked it and everyone has got their own
0:19:17 > 0:19:19characteristic way of doing it.
0:19:19 > 0:19:23My daughter, Ida, makes a very, very nice one and I prefer hers now.
0:19:28 > 0:19:32I make my spaghetti Bolognese by using a whole white onion,
0:19:32 > 0:19:36two or three garlic cloves, carrots and celery.
0:19:36 > 0:19:37Put them in a blender,
0:19:37 > 0:19:42get a nice big pan, some nice extra virgin Italian olive oil.
0:19:42 > 0:19:44Let it all fry nicely for a good three or four minutes
0:19:44 > 0:19:47till everything becomes translucent.
0:19:48 > 0:19:51My Italian heritage is very important to the way
0:19:51 > 0:19:54I still view food. I was obviously taught by my mother,
0:19:54 > 0:19:57and when I was younger I used to find it a bit of a chore,
0:19:57 > 0:20:01sitting with her on a Sunday morning rolling out meatballs
0:20:01 > 0:20:04and making sauce, but later on in life at university,
0:20:04 > 0:20:07getting all the pals together for a spaghetti Bolognese
0:20:07 > 0:20:10was quite a social thing and a good way to make friends.
0:20:10 > 0:20:13If you can cook at university, that's an added bonus.
0:20:16 > 0:20:17Add in the meat,
0:20:17 > 0:20:22which I tend to use about 500g of beef mince,
0:20:22 > 0:20:25and then I'll add in about 200g of pork mince.
0:20:25 > 0:20:27Let it all fry together.
0:20:29 > 0:20:30I think spaghetti Bolognese
0:20:30 > 0:20:33has become a very popular English dish now as well.
0:20:33 > 0:20:37You'll always see it on a menu in a traditional English eatery.
0:20:41 > 0:20:44Just going to add in the puree now.
0:20:44 > 0:20:46So we need quite a fair amount of this.
0:20:48 > 0:20:52And then add a good glug of nice Italian red wine,
0:20:52 > 0:20:56and then I'll add in a tin of Italian tomatoes.
0:20:56 > 0:21:00Let it cook for a good hour and a half into a nice, rich sauce.
0:21:02 > 0:21:05OK, so that's all done, and we'll just let that bubble away.
0:21:06 > 0:21:08It's so quick and easy to make.
0:21:08 > 0:21:10Although it has to cook for a long time, you can go away,
0:21:10 > 0:21:13do what you need to do and then come back and you've got a nice meal for
0:21:13 > 0:21:15the family there.
0:21:18 > 0:21:20Mm. Tastes good.
0:21:28 > 0:21:31So, we just put a few ladlefuls
0:21:31 > 0:21:33onto the spaghetti, just to coat it,
0:21:33 > 0:21:35to stop it from all sticking together.
0:21:39 > 0:21:41Nice bit of sauce.
0:21:41 > 0:21:43And there we have it.
0:21:44 > 0:21:47- What do we say?- Thank you. - What do we say?
0:21:47 > 0:21:48Thank you, darling. Grazie.
0:21:48 > 0:21:50Who makes the best spaghetti?
0:21:50 > 0:21:54- You do.- Mummy? Right answer.
0:21:54 > 0:21:55My children love it.
0:21:55 > 0:21:58They like it with pasta, with spaghetti.
0:21:58 > 0:22:00Sometimes they even like it with mashed potatoes,
0:22:00 > 0:22:02which is a bit crazy.
0:22:02 > 0:22:04As long as it's cooked nicely,
0:22:04 > 0:22:08prepared carefully and presented well, we love it.
0:22:25 > 0:22:29You know, braising steak, it's cheap.
0:22:29 > 0:22:31You cut it up, you put it into stews,
0:22:31 > 0:22:33but, this, we'll leave the steaks whole
0:22:33 > 0:22:35so that you feel as though you've got a steak.
0:22:35 > 0:22:39It will melt in the mouth, but the bonus is this gravy...
0:22:39 > 0:22:41- It's so good, isn't it? - ..that's wonderful.
0:22:41 > 0:22:44Trim any fat or bad bits from the beef,
0:22:44 > 0:22:47and season on both sides with salt and lots and lots
0:22:47 > 0:22:49of freshly ground black pepper.
0:22:49 > 0:22:53Lovely. Fry the steaks two at a time over a medium heat for a couple of
0:22:53 > 0:22:57minutes on each side, till they're nicely coloured and brown.
0:22:59 > 0:23:01Meanwhile, I'm going to get on with the chips.
0:23:01 > 0:23:05I cut these and left them to soak about six hours ago.
0:23:05 > 0:23:07It releases the starch, you get a better chip.
0:23:07 > 0:23:11Now, I'm going to dry these off a bit, because if I put them in the
0:23:11 > 0:23:13fat like this, they're going to sputter.
0:23:13 > 0:23:15Now, I have been known to say I hate chunky chips.
0:23:15 > 0:23:16Yes, you have, Dave.
0:23:16 > 0:23:20But, because we've got gravy, I think it's more than tolerable.
0:23:24 > 0:23:25Now, I'm going to do double cooked chips.
0:23:25 > 0:23:29This means I cook them first at 130 degrees for ten minutes,
0:23:29 > 0:23:33let them cool down. When I'm ready, take the heat up to 190.
0:23:33 > 0:23:34They'll be super crispy.
0:23:40 > 0:23:42- There we are, mate, there's your pan.- Thank you.
0:23:42 > 0:23:44Now, the onion wedges go in there.
0:23:44 > 0:23:46Would you like to keep them moving for me, Mr King?
0:23:46 > 0:23:48I absolutely would, my spatula is
0:23:48 > 0:23:50stood by in readiness for your loveliness.
0:23:51 > 0:23:55- You're very polite tonight. - I've turned over a new leaf.
0:23:55 > 0:23:59- We're there, mucker.- Right, so I'm just going to grate a nice,
0:23:59 > 0:24:02fat clove of garlic into the onions.
0:24:03 > 0:24:06And just sweat this down for a moment or two.
0:24:07 > 0:24:09Now, let's return the steaks to the pan.
0:24:09 > 0:24:12Now, the steaks will have released...
0:24:13 > 0:24:16..some of their juices.
0:24:16 > 0:24:17So, make sure...
0:24:19 > 0:24:21- ..you put that back in.- Ooh, yeah!
0:24:23 > 0:24:27Now, to this, we've got 500 ml of beef stock.
0:24:31 > 0:24:33How lovely is that?
0:24:33 > 0:24:37A tablespoon of tomato puree goes in.
0:24:41 > 0:24:42A bay leaf.
0:24:44 > 0:24:46And I've got some sprigs of thyme.
0:24:46 > 0:24:49I'm just going to strip off the leaves and bring this to a boil.
0:24:55 > 0:25:00Then cover the casserole and transfer carefully to the oven.
0:25:00 > 0:25:03Cook for one and a quarter to one and a half hours,
0:25:03 > 0:25:06or until the beef is very tender.
0:25:08 > 0:25:10Well, that's it, ten minutes.
0:25:10 > 0:25:13And, as you see, they're cooked through, but they're not crispy,
0:25:13 > 0:25:14they're not golden.
0:25:14 > 0:25:17We'll let everything cool down, then, in about an hour
0:25:17 > 0:25:20and a half, when we're ready, we'll finish with the braising steaks,
0:25:20 > 0:25:22we'll fire this up to 190,
0:25:22 > 0:25:25and in three minutes you'll have proper double cooked chips.
0:25:28 > 0:25:29Oh, I'm going to tidy up.
0:25:29 > 0:25:32He must be feeling cosy if he's tidying up.
0:25:32 > 0:25:34- It's good, isn't it? - Well, I'm feeling very cosy.
0:25:34 > 0:25:38- So am I.- What would you think is the cosiest biscuit?
0:25:38 > 0:25:40A chocolate digestive.
0:25:40 > 0:25:42A garibaldi, that can be quite cosy.
0:25:42 > 0:25:45Can you remember when you used to get chocolate garibaldis?
0:25:45 > 0:25:48- No, I didn't, didn't where I'm from. - Oh, it was lush. Ooh!
0:25:53 > 0:25:56Ooh, spit spot, you've made a good job of that.
0:25:56 > 0:25:58- It is good, isn't it?- Aye. - I love a bit of tidying up, me.
0:25:58 > 0:26:00- Aw, let's see the steak.- Ooh, yes.
0:26:00 > 0:26:03I'll turn me chip pan up. 190.
0:26:06 > 0:26:08Ooh-ho-ho-ho!
0:26:09 > 0:26:11Yes, indeedy. Right.
0:26:11 > 0:26:14- Are they tender? - Absolutely beautiful.
0:26:14 > 0:26:17We want that gravy to be thick and super tasty,
0:26:17 > 0:26:20so what I'm going to do is, I'm just going to make a little paste
0:26:20 > 0:26:21with a drop of water...
0:26:23 > 0:26:25..some mustard powder and some cornflour.
0:26:32 > 0:26:34Place the casserole over a medium heat,
0:26:34 > 0:26:35and simmer for two to three minutes
0:26:35 > 0:26:39until the gravy reduces and becomes thickened and glossy,
0:26:39 > 0:26:41stirring regularly.
0:26:41 > 0:26:43That, my friend, is your three minute warning.
0:26:43 > 0:26:46- Right, so should I get the chips on? - I think so.- Beautiful.
0:26:47 > 0:26:49Chips ahoy.
0:26:52 > 0:26:55- Ooh, that looks good.- Doesn't it just?- Can I taste the gravy?
0:26:55 > 0:26:57Yeah, go on.
0:27:02 > 0:27:04That, my friend, is crying for Yorkshire pudding.
0:27:04 > 0:27:06We've got chips, man.
0:27:06 > 0:27:09- Chips and Yorkshire pudding!- Yes!
0:27:11 > 0:27:12Listen to them.
0:27:18 > 0:27:20- And off we go.- Yes!
0:27:22 > 0:27:24- I think two steaks each, don't you? - Ooh.
0:27:31 > 0:27:35A duvet of meaty love.
0:27:37 > 0:27:39Some sea salt flakes.
0:27:41 > 0:27:44Maybe just a little garnish.
0:27:45 > 0:27:48- See, that's tender. - Will I need a knife?- No.
0:27:51 > 0:27:54- Such a great steak, braising steak, when it's cooked properly.- Mm.
0:27:56 > 0:27:59See you later. The Bikers are on. You'll be all right, there's plenty.